If you’re craving a dish that’s bursting with vibrant flavors and heartwarming nostalgia, this Cuban Picadillo Recipe is just what you need. This traditional Cuban ground meat stew beautifully combines savory, sweet, and tangy elements into one comforting bowl. With a delightful blend of spices, tender ground beef and pork, briny green olives, and sweet raisins swimming in a fragrant tomato and wine broth, every bite is a celebration of Cuban culinary heritage that’s easy to bring home.
Ingredients You’ll Need
Gathering the ingredients for this Cuban Picadillo Recipe is a breeze, and each item plays a crucial role in creating its signature taste and texture. From the aromatic spices to the balance of sweet and salty, these components come together effortlessly to make a dish that’s downright unforgettable.
- 1/2 green pepper, diced: Adds a fresh, mild crunch and vibrant color to the dish.
- 1 onion, diced: Builds a sweet and savory foundation as it softens in the pan.
- 2 teaspoons olive oil: Perfect for sautéing veggies and bringing richness without overpowering.
- 1 pound ground beef: Provides hearty depth and meaty flavor essential for picadillo.
- 1 pound ground pork: Adds moisture and a tender bite that balances the beef.
- 1 tablespoon oregano: Brings a warm, earthy herbal note that uplifts the stew.
- 1 tablespoon cumin: Introduces a subtle smokiness that’s classic in Cuban cooking.
- 1/2 teaspoon ground cinnamon: Gives a hint of sweet warmth that surprises and delights.
- 3 teaspoons minced garlic: Lends robust aroma and savory complexity.
- 1 (14oz) can diced tomatoes: Creates a luscious, tangy base that ties the stew together.
- 3/4 cup dry white wine: Infuses subtle acidity and richness, enhancing all the flavors.
- 1/2 cup water or broth: Keeps the stew moist and flavorful during simmering.
- 3 bay leaves: Add an aromatic depth that mellows the overall profile.
- 1/2 cup raisins: Offer a sweet pop that balances the savory meat.
- 1/2 cup green olives, halved: Deliver a salty, briny kick that is essential to classic picadillo.
- Cooked white rice for serving: Helps soak up all the rich sauce and completes the meal.
How to Make Cuban Picadillo Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large pot over medium-high heat until it shimmers. Toss in the diced onions and green peppers, stirring occasionally as they soften and the onions turn translucent. This creates a flavorful aromatic base that will infuse every bite of your picadillo.
Step 2: Brown the Meats and Add Spices
Next, add the ground beef and pork into the pot along with oregano, cumin, cinnamon, and minced garlic. Break up the meat with your spoon as it cooks, stirring often to brown everything evenly. When there’s just a little pink left, you’ve locked in rich meaty flavors that lay the groundwork for the stew.
Step 3: Simmer with Tomatoes and Wine
Pour in the diced tomatoes, white wine, and water or broth along with the bay leaves. Bring the mixture to a gentle simmer and let it cook uncovered for about 20 minutes. This longer simmer time allows the flavors to meld beautifully while the sauce thickens to a luscious consistency.
Step 4: Add Sweet and Salty Touches
Stir in the raisins and halved green olives, then cook for an additional 5 minutes. These ingredients add that iconic Cuban picadillo contrast — the sweet chewiness of raisins with the salty pop of olives — making the dish truly sing.
Step 5: Finish and Serve
Remove the pot from heat and fish out the bay leaves before serving. This Cuban Picadillo Recipe is best enjoyed hot, spooned generously over a bed of fluffy white rice to soak up all the savory goodness.
How to Serve Cuban Picadillo Recipe
Garnishes
Sprinkle chopped fresh parsley or cilantro over your Cuban Picadillo Recipe for a bright, herbal lift. A few extra olives or a wedge of lime can also add a refreshing tang that complements the stew’s richness.
Side Dishes
This stew pairs wonderfully with classic Cuban sides like black beans, fried plantains, or a simple green salad dressed with a citrus vinaigrette. These sides keep the meal balanced and showcase the authentic flavors of Cuban cuisine.
Creative Ways to Present
Want to mix things up? Use this Cuban Picadillo Recipe as a filling for empanadas or stuff it inside roasted bell peppers. You can even top crispy tostones with a spoonful for a delicious appetizer twist that’ll impress any crowd.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cuban Picadillo Recipe in an airtight container in the refrigerator for up to 3 days. This stew only gets better as the flavors meld overnight, making it perfect for an easy next-day meal.
Freezing
If you want to enjoy this dish later, it freezes beautifully. Portion it into freezer-safe containers and keep for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat your Cuban Picadillo gently on the stovetop over low heat or in the microwave, stirring occasionally. If the sauce is too thick after cooling, add a splash of water or broth to loosen it up and bring back that fresh-out-of-the-pot texture.
FAQs
Can I use just beef or just pork?
Absolutely! While the mix of beef and pork gives a nice balance of flavor and moisture, using one kind of meat works fine. Just keep an eye on cooking times, as pork may take a bit longer to brown thoroughly.
What can I substitute for the white wine?
You can replace white wine with extra broth or even a splash of apple cider vinegar mixed with water for acidity. The wine adds depth, but these options will still yield a tasty dish.
Are green olives necessary?
Green olives provide a distinctive briny kick that’s classic in Cuban Picadillo Recipe, but if you’re not a fan, you can omit them or swap for black olives or capers for a different twist.
Can I make this recipe vegetarian?
To create a vegetarian version, substitute the meats with crumbled tofu, tempeh, or a plant-based ground meat alternative. Keep the spices and other ingredients the same for an equally flavorful dish.
What is the best rice to serve with Cuban Picadillo?
Simple white rice, like long-grain or jasmine, is ideal because it soaks up the rich sauce without overpowering the stew. The fluffiness contrasts perfectly with the hearty meat mixture.
Final Thoughts
There’s something truly special about sharing this Cuban Picadillo Recipe with friends and family; it’s a dish that wraps you in warmth while delivering bold, satisfying flavors that stay with you. Whether it’s a weeknight dinner or a culinary adventure, give this recipe a try and let the layers of sweetness, spice, and savory goodness transport you straight to the heart of Cuba.
Print
Cuban Picadillo Recipe
- Prep Time: 4 minutes
- Cook Time: 36 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cuban
Description
Cuban Picadillo is a hearty and flavorful ground beef and pork stew infused with classic Cuban spices, olives, and raisins. This savory dish combines tender meats with aromatic herbs, tomatoes, and a touch of sweetness from the raisins, making it a perfect comfort food served over white rice.
Ingredients
Vegetables and Aromatics
- 1/2 green pepper, diced
- 1 onion, diced
- 3 teaspoons minced garlic
Meats
- 1 pound ground beef
- 1 pound ground pork
Spices and Herbs
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1/2 teaspoon ground cinnamon
- 3 bay leaves
Liquids and Others
- 2 teaspoons olive oil
- 1 (14oz) can diced tomatoes
- 3/4 cup dry white wine
- 1/2 cup water or broth
- 1/2 cup raisins
- 1/2 cup green olives, halved
- Cooked white rice for serving
Instructions
- Prepare aromatics: In a large pot, heat 2 teaspoons of olive oil over medium-high heat. Once the oil is shimmering and hot, add diced onions and green peppers. Cook for 3 to 4 minutes until the onions become translucent, releasing their sweet aroma.
- Cook the meats and spices: Add the ground beef, ground pork, oregano, cumin, ground cinnamon, and minced garlic to the pot. Break up the meat with a spoon and cook, stirring occasionally, for 8 to 10 minutes until the meat is mostly cooked through with just a hint of pink remaining.
- Simmer the stew: Stir in the diced tomatoes, dry white wine, water or broth, and bay leaves. Bring the mixture to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally to blend flavors and reduce the liquid slightly.
- Add raisins and olives: Incorporate the raisins and halved green olives into the pot. Continue cooking for an additional 5 minutes, stirring occasionally, to allow the sweetness and briny flavors to meld into the stew.
- Finish and serve: Remove the pot from heat and discard the bay leaves. Serve the Cuban Picadillo immediately, accompanied by freshly cooked white rice to soak up the savory sauce.
Notes
- For a richer flavor, substitute broth for the water.
- Adjust the cinnamon quantity based on your personal preference for spice warmth.
- Use green olives with pimentos for extra color and flavor.
- Picadillo can be made ahead and reheated; flavors often improve after resting.
- Serve with lime wedges for a citrusy contrast if desired.
